Keto Chicken Parmesan

Prep Time: 10 minutes  Cook Time: 25 minutes  Total Time: 35 minutes

This chicken parmesan dish was a huge hit at dinner last night. The crust is a mixture of CarbQuik flour, pork rinds, and parmesan cheese, topped off with homemade marinara sauce and melted mozzarella cheese. This is super easy to make and amazingly delicious. You’ll need a few staples already in your pantry and the marinara sauce was homemade, you can also use a store-bought version. This was served with Zeroodles low carb spaghetti. All you need for this dish is:

3 chicken breasts (halved)
1/2 cup Carbquik flour
1 tsp salt
Seasoning salt
Black pepper
2 large eggs beaten
1/2 cup pork rind crumbled (I used a Magic Bullet)
1/2 cup parmesan cheese 
2 Tbsp coconut oil to sauté
Shredded mozzarella cheese 
OPTIONAL – 1 Tbsp fresh basil or parsley, chopped for garnish

  1. The marina sauce is easy to make and can be started once the chicken is marinating, you would then let it simmer and then prepare the chicken.
  2. Cut 3 chicken breasts in half length-wise for 6 cutlets and season with seasoning salt and pepper, (set aside to marinate)
  3. You will need 2 shallow bowls: in the first bowl combine the pork rinds, flour, salt, pepper, and parmesan cheese – stir until combined. In the second bowl, beat together 2 eggs
  4. Dip chicken in eggs and dredge chicken in flour/pork rind/parmesan mix, dusting off any excess
  5. Once all chicken is breaded, heat a large non-stick skillet over medium heat with enough oil to lightly coat the bottom, cook 3-4 minutes per side , remove and place on paper towel
  6. Pour half of your marinara sauce in a casserole dish. Place chicken pieces over marinara in a single layer and spoon the remaining marinara sauce on top. Top with cheese then bake in at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.

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